A molded salad using gelatin, cream cheese, and canned soup.
This is on the back:
|
From a box sold in East Moline, Illinois.
Asparagus Salad
1 can cream of asparagus soup
1 pkg. lime Jell-o (small)
1 pkg. (8 oz.) Philadelphia cream cheese
1/2 c. cold water
1/2 c. mayonnaise
3/4 c. chopped celery
1 Tbsp. grated onion
1 c. green pepper or cucumbers
1 c. pecans, chopped
Heat soup to boiling. Remove from heat. Add Jell-o. Stir until dissolved. Add cheese and mix until melted. Add water and mayonnaise. Stir until blended. Add remaining ingredients. Put into mold. Chill.
Takes medium-sized mold.
Recipe from: Ada Mary Burke
Serves: 8